Paleo/GAPS Meringue~ with 1/2 the sweetener!

Megan Treats, Whole Food Recipes Leave a Comment

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Paleo/GAPS Meringue~ with 1/2 the sweetener!
Yum
Print Recipe
Servings Prep Time
8-12 servings 20 minutes
Servings Prep Time
8-12 servings 20 minutes
Paleo/GAPS Meringue~ with 1/2 the sweetener!
Yum
Print Recipe
Servings Prep Time
8-12 servings 20 minutes
Servings Prep Time
8-12 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place water in small bowl. Sprinkle gelatin over its surface. Set aside, allowing it to "bloom."
  2. Beat the egg whites on high with an electric mixer or beaters until they become stiff, about 2 minutes.
  3. In a small saucepan (choose a lightweight saucepan to make the next step easier) add the honey and/or maple syrup. Heat maple syrup & honey just to boiling, and then remove from heat. Swirl the pan as needed to evenly distribute the bubbles, when bringing to a boil.
  4. Add the now solidified gelatin mixture to egg whites. While constantly beating, pour the hot syrup mixture into the fluffy egg whites and gelatin in a slow and steady stream.
  5. Finally, add vanilla and continue to beat the mixture. Keep beating until it forms peaks. This step takes about 10 minutes. (You will see only a little change from 5 minutes to 10 minutes; but the extra time will yield the right texture.)
  6. Once chilled this meringue will set. Use it right away if you wish to decorate with it.
Recipe Notes

Variations

  • Less-Sweet Marshmallows- Use 2 teaspoons gelatin instead of the 1-1/4 teaspoons the recipe calls for. Dust a casserole dish with cocoa powder and spread the meringue in immediately after it's finished; dust the top as well. Cut into cubes after chilling for 2-3 hours.
  • Whipped Cream- Whip 2 cups cold cream until stiff. Using a spatula, gently but completely fold in 1/2 the meringue. Delish! To make this variation GAPS-friendly, use cultured cream (such as Nancy's probiotic sour cream). Whip it lightly, to loosen and lighten it; then fold in the meringue.
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